Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 pint cherry tomatoes, quartered1 medium sweet yellow or green pepper, julienned4 green onions, chopped3 tablespoons minced fresh cilantroDRESSING:3 tablespoons lemon juice2 tablespoons olive oil1 garlic clove, minced3/4 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.
